Crock Pot Beef Stew For Two Recipes

SLOW COOKER BEEF STEW I

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

BEEF STEW FOR TWO ( SLOW COOKER )

Steps:

• Mix flour, kosher salt, black pepper, onion powder, and garlic powder together in a large plastic bag.
• Add beef stew chunks, coating well.
• Place coated meat into a 2 quart slow cooker.
• Top meat with potatoes and carrots.
• Mix together beef broth and worcestershire sauce, and pour over potatoes.
• Top with bay leaf, and cover.
• Cook on low for 6 hours.
• After cooking remove bay leaf and stir so meat and veggies are combined.
• Serve with your favorite crusty bread.

CROCK POT BEEF STEW FOR TWO PEOPLE

Steps:

• Gather the ingredients.
• Cut the meat into cubes.
• Coat the stew meat with 3 tablespoons of flour.
• Brown the meat in a skillet with vegetable oil until the meat is quite dark but not burned. The color on the outside will give color to the stew broth as well as add flavor from the browning process.
• Drain the browned meat well.
• Add the meat to slow cooker with the vegetables, spices and enough water to cover the ingredients.
• Cover and cook on low for 6 to 8 hours. Don't worry, it can cook longer if your day is longer.
• During the last 30 minutes of cooking, remove the bay leaf and turn the heat setting to high. When the stew is boiling, stir in a mixture of 2 tablespoons of flour and about 1/2 cup of water. Cook until slightly thickened.
• Serve and enjoy!

CROCK POT BEEF STEW FOR TWO

Steps:

• 1. In large Ziploc bag combine flour, pepper, salt and garlic powder. Add stew meat and shake to coat. Heat 1 tablespoon vegetable oil in large skillet over medium heat. Add coated stew meat and cook to brown all sides. Remove from heat and add to crock pot.
• 2. Heat 1-2 more tablespoons vegetable oil in same skillet over medium heat. Add onion and cook until lightly browned on the edges; approximately 4-5 minutes. Add garlic and cook for additional 1 minute; stirring constantly. Add to crock pot on top of beef.
• 3. Using same skillet add wine over medium low heat working to loosen browned bits on the bottom of the skillet. Reduce the wine by 1/2 while continuing to stir. Add Worcestershire sauce. beef broth, Cajun seasoning, cumin and bay leaf, Simmer for 5 minutes.
• 4. Pour wine/broth mixture over beef and onions in the crock pot.
• 5. Cook on low for 8-10 hours or high for 4-5 hours adding carrots, potatoes and celery halfway through the cooking process. Cook just until meat and vegetables are tender. Remove bay leaf.

BEEF STEW FOR TWO

Steps:

• In a large resealable plastic bag, combine 1 cup wine, lemon juice, soy sauce and Worcestershire sauce; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. In a large saucepan, brown beef in oil. Remove meat and set aside. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add 2 cups beef broth and remaining wine. Return meat to pan., Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the potatoes, carrots, mushrooms, thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and beef are tender. Discard thyme sprigs., In a small bowl, combine cornstarch and remaining beef broth until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

CROCK POT STEW FOR TWO

Steps:

• Place frozen vegetables on bottom of the crock pot.
• Put in meat, add canned soup, onion soup, peppers, onion and spices.
• Cook for about 7-8 hours.
• My small crock pot has only one setting and that is low.

SLOW-COOKER BEEF STEW

Steps:

• Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften - about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don't add salt as the stock may be salty).
• Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.
• If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.

MAKE-AHEAD SLOW COOKER BEEF STEW

Steps:

• Combine the flour, 1 teaspoon smoked paprika, seasoned salt, and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add the beef, and seal the bag. Shake the bag thoroughly to coat the beef with seasoned flour.
• Heat the olive oil in a large skillet over medium-high heat. Shake the excess seasoning off the beef, then stir the beef into the hot skillet with the onion and mushrooms. Cook and stir until the beef is evenly browned and no longer pink. Drain and discard any excess grease.
• Place the beef mixture into a slow cooker. Place the potatoes, carrots, celery, garlic, Marsala wine, and Worcestershire sauce into the cooker with the beef mixture. Pour the beef broth and tomatoes into the cooker, and stir in the onion soup mix and 1 more teaspoon of smoked paprika. Cook on High for 4 to 6 hours, or on Low for 10 to 12 hours. Season to taste with salt and black pepper.
• For a thicker stew, combine cornstarch and water in a small bowl. Gradually stir the mixture into the stew until thickened.